Lemon Blackberry Cheesecake
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Lemon Blackberry Cheesecake is sweet, tart, and creamy all at once! Lemon cheesecake perfectly accents the sweet blackberry sauce for a dessert perfect for any occasion!
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We’re big fans of cheesecake around here, in fact, when my husband and I eloped instead of wedding cake we had a pumpkin cheesecake and I recently shared an Apple Crisp version perfect for fall! I love experimenting with different flavors and today’s Lemon Blackberry Cheesecake is definitely a favorite.
Why I love this recipe
- lemon adds sweetness and the perfect amount of tartness to the creamy filling.
- blackberry sauce whips up in 15 minutes and takes it to the next level!
- it looks fancy but it’s not hard at all to make
- perfect for impressing guests!
Ingredients
I took the shortcut method and bought a premade graham cracker crust for this recipe but you could substitute homemade as well. You’ll also need cream cheese, sugar, flour, vanilla, lemon yogurt, lemon zest, and of course blackberries.
New to cheesecake? Learn about the making baked vs. no-bake cheesecakes.
Step by step
If you’ve not made cheesecake before, don’t be intimidated, it’s really quite easy.
- Cream together the cream cheese and sugar, then add the flour. Add the remaining ingredients and mix well.
- Pour into the crust and bake. After baking let it cool on a cooling rack, then refrigerate at least 4 hours before serving.
- The blackberry sauce takes just 15 minutes to prep, make it while your cheesecake is in the oven or cooling. Simply add the ingredients to a saucepan and simmer 10 minutes. Remove from heat and allow to cool, then refrigerate until serving.
- You can drizzle just a little sauce on individual pieces or cover the entire top, which ever you prefer (I obviously love it and prefer to get as much as I can in each bite!
FAQs
The secret is the moisture in the oven, if there’s not enough it will crack. To prevent cracking, place a pan of water on the bottom rack of the oven and bake the cheesecake right above it. The water will keep it moist while baking.
You can substitute vanilla yogurt in its place. The lemon flavor won’t be as strong but it will still taste delicious.
You can keep it in an airtight container up to 3 days in the refrigerator.
You might also like this Layered Pumpkin Pie Cheesecake, Maple Vanilla Cheesecake, or this Funfetti Cheesecake Ball!
I hope you enjoy this recipe as much as we do, if you try it please comment and rate it below, I love hearing from you!
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Lemon Blackberry Cheesecake
Description
Lemon Blackberry Cheesecake is sweet, tart, and creamy all at once! Lemon cheesecake perfectly accents the sweet blackberry sauce for a dessert perfect for any occasion!
Ingredients
Lemon Cheesecake
- graham cracker crust
- (2) 8 ounce packages of cream cheese
- 1/2 cup sugar
- 1 1/2 tablespoons (1 tablespoon + 1 1/2 teaspoons) all-purpose flour
- 8 ounce lemon yogurt
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- juice of one large lemon
Blackberry Sauce
- 2 cups blackberries
- 2 teaspoons vanilla extract
- 1/4 cup water
- 1/4 cup sugar
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 350 degrees Fahrenheit, place a pan of water on the bottom rack of the oven.
- In a large bowl, beat the cream cheese and sugar until smooth.
- Add flour and mix well.
- Add lemon juice, lemon zest, vanilla, egg, and yogurt and stir until blended.
- Pour cheesecake filling into crust.
- Place cheesecake in the oven above the pan of water. Bake 45-55 minutes or until set.
- Allow to cool. Refrigerate at least 4 hours before serving.
- To make the blackberry sauce combine all ingredients in a small sauce pan and heat over medium heat. As it begins to heat up, smash blackberries in the pan to release the juices.
- Bring to a boil, reduce heat and simmer 10 minutes.
- Strain sauce into a bowl and top cheesecake.
- Category: dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 181
- Sugar: 17.8 g
- Sodium: 33.5 mg
- Fat: 2.5 g
- Carbohydrates: 35.9 g
- Protein: 3.9 g
- Cholesterol: 38.7 mg
So. I’m thinking there is a typo in the list of ingredients. I made this and it was very, very dense with little lemon flavor. As a new baker, I was surprised to find out that it is very unusual to have that much flour (recipe says 1 1/2 cups) in a cheesecake. After discussing it with my baker friends, I’m interested to see if it is supposed to be 1 c lemon juice and 1/2 c flour or vice versa. (Cuz the directions say add lemon juice though it’s not listed)
The blackberry sauce saved the flavor but it was lumpy and not cheesecake like. If I get clarification I’ll revamp my review after I try it again cuz it looks yummy. Help!
So. I made the recipe with the corrected numbers and it was a big hit!! Not too lemony and just the right amount of tartness. It wasn’t heavy at all either. Small group loved it. It has been redeemed.
Amazing!